• 1 1/2 cups almond flour
  • 1 cup of milk or cultured milk
  • 3 Room-temperature eggs
  • splash of vanilla

In a large bowl whip eggs and then add vanilla, milk, and almond flour. Mix well. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Top with lots of butter and your favorite homemade syrup, honey or maple!

Save the leftovers, they make wonderful sandwiches or peanut butter and jelly.